E 163 - Anthocyanins | E-Number Information

Characteristics

Additive NameAnthocyanins

E No.E 163

TypeIndividual Substance

In plain language

Natural pigments extracted from berries, grapes, red cabbage, and other deeply coloured plants. They give foods their red, purple, and blue hues — and are the same compounds responsible for the colour of blueberries or red wine. Found in fruit products, breakfast cereals, some cheeses, and processed fish. Considered very safe by EFSA and FDA. In fact, anthocyanins are also studied for potential antioxidant benefits in the diet. One of the more reassuring additives on an ingredient list.

Conditions of Use

This additive is authorised to be used in the following 10 food categories:

1.7.2ripened cheese

Quantum satis (no max)

only red marbled cheese

1.7.6cheese products (excluding products falling in category 16)

Quantum satis (no max)

only red marbled products

4.2.1dried fruit and vegetables

Quantum satis (no max)

only preserves of red fruit

4.2.3canned or bottled fruit and vegetables

Quantum satis (no max)

only preserves of red fruit

4.2.2fruit and vegetables in vinegar oil or brine

Quantum satis (no max)

only preserves of red fruit

4.2.5jam jellies and marmalades and similar products

Quantum satis (no max)

except chestnut puree

6.3breakfast cereals

Maximum Level = 200 mg/kg

only fruit flavoured breakfast cereals

Footnote 53: E 120, E 162 and E 163 may be added individually or in combination

9.2Processed fish and fishery products including molluscs and crustaceans

Quantum satis (no max)

only fish paste and crustacean paste

Footnote 37: Maximum individually or for the combination of E 100, E 102, E 120, E 151, E 160e

4.2.4.1fruit and vegetable preparations excluding compote

Quantum satis (no max)

only seaweed-based fish roe analogues

14.2.7.1Aromatised wines

Quantum satis (no max)

only americano

Source

View original entry in the official database →

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